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Catholic Recipe: Tuna Omelet

    INGREDIENTS

  • 1/2 garlic clove
  • 4 eggs, lightly beaten
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1 teaspoon chopped parsley
  • 1 can (6 1/2 ounces) tuna
  • 4 anchovy fillets, minced
  • 2 tablespoons vegetable oil
  • Details

  • Serves: 4
  • Prep Time: 20 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Italy

Also Called: Fritatta di Tonno

DIRECTIONS

Rub mixing bowl with garlic. Combine eggs, salt, pepper, parsley, oregano, tuna, anchovies; mix well. Heat oil in skillet. Add egg mixture. Cook over low heat 6 minutes each side. Fold and serve. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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